Holiday Recipes

Beverages Foodie Parties Holiday Recipes

Bay Leaf Infused Cosmopolitan

written by Ali

Bay leaf infused gin, which is the basis for this bay leaf infused cosmopolitan, might just be my newest favorite infusion. This recipe is part of the Food Advent Calendar “Spice it Up!“. When Jenny from Jenny is Baking was looking for contributions based on holiday spices, the first thing that came to my mind was bay leaves. Bay leaves are such a ubiquitous and underappreciated spice. I toss dry bay leaves into all manner of savory dishes. But for the holidays, I wanted to try something different to showcase bay leaves.

I really wanted to try this out with fresh bay leaves, but couldn’t find them in any of our local groceries. If I’d had more time, I would have tracked down a plant, because honestly, I suspect that a bay tree would probably grow pretty well on the Southern Oregon coast. That’s an experiment for another day. If you happen to have access to fresh bay leaves, I’m sure this would be as good with fresh as with dry.

I used gin for this infusion because I really like gin. I also spiced it up a little more by adding dried juniper berries, mandarin orange peel, and cranberries. The subtle spice of the bay leaves, especially coupled with the citrus and juniper berries is heavenly. I could easily use this infusion for a regular gin and tonic. But I wanted to do something just a bit more festive. So I opted to make a bay leaf infused cosmopolitan. Beyond the infused gin, this takes just a couple of ingredients: freshly squeezed mandarin orange juice and cranberry juice. Garnish with a bay leaf and call it a weekend. I especially love the dark red of this cocktail – this one is going on my list for holiday imbibing.

Definitely check out all the great recipes from the advent calendar. You’ll be inspired to spice up your holidays!

Yum

Bay Leaf Infused Cosmopolitan

Ingredients

Bay Leaf Infused Gin

4 dry bay leaves
1 teaspoon juniper berries
1/4 cup cranberries
Peel from one mandarin orange
Gin

Bay Leaf Infused Cosmopolitan

2 ounces bay leaf infused gin
Juice from one mandarin orange
2 ounces cranberry juice

Instructions

Bay Leaf Infused Gin

Combine all the spices and fruit in a jar. Cover with gin. Let infuse overnight. Strain into a clean jar through a coffee filter or cheese cloth.

Bay Leaf Infused Cosmopolitan

Combine all the ingredients with a few cubes of ice in a cocktail shaker. Shake. Strain into a martini glass. Enjoy!

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December 14, 2017 2 comments

Dessert Holiday Recipes Quick and Easy

Lemon Syllabub

written by Ali

If you are looking for a very easy dessert for holiday entertaining, look no further than a lemon syllabub. Plus, just saying syllabub is sure to bring a smile to anyone’s face.

One of the best parts about food blogging is getting to know other bloggers and learning about their great projects. Laura Kumin, blogger at Mother Would Know, recently published The Hamilton Cookbook.

If you are looking for a gift for your favorite foodie, I highly recommend this book. About half of the book is a history of both Hamilton, but also the foods that were contemporary to his life. While the information about Hamilton is interesting, what really spoke to me were the descriptions of cooking during his time. Let’s just say that I have a whole new appreciation for my electric appliances.

I’m not one to read a cookbook cover to cover. However, I did just that with The Hamilton Cookbook. I can’t wait for my upcoming break to cook some of the recipes in the book. I’m particularly intrigued by West Indian Pepper Pot Soup, Bread Pudding, Slow Cooker Corned Beef, and Salamagundy Salad. Plus, there’s a really amazing looking apple pie recipe. I think I know what our dessert is for Christmas this year.

Laura Kunin was gracious to allow bloggers reviewing her book to share a recipe. I chose lemon syllabub. In addition to just thinking it sounded fun, I had all the ingredients on hand. Syllabub was popular in the 16th through 19th centuries. I have no idea why it fell out of fashion, as it’s a perfect after dinner drink/dessert. I had someone ask me if it was a drink or a custard – it’s really sort of both. Lemon, wine, and heavy cream are combined. The acid from the lemon and wine curdle the cream slightly, making it into a near custard consistency. I am certain I’ll be making these again this summer. Truly, I can see adding raspberries to these and serving in shot glasses.

Yum

Lemon Syllabub

Ingredients

1 lemon, cut in half, with rind grated from half and juice from one or both halves for a total of 1/4 cup juice
1/2 cup granulated sugar
1 cup white wine
1 cup heavy cream

Instructions

Rub the grated lemon rind into the sugar with your fingers until they are well combined. Mix the rind, sugar, lemon juice, and the wine.
Add the cream and whisk the mixture until it froths. Gently pour it into two glasses. Let them stand on a counter for about 2 hours, then refrigerate until serving. As the glasses sit, the froth will rise, leaving the lemony wine on the bottom of the glasses.

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Recipe reproduced with permission from the author.

December 11, 2017 2 comments

Baked Goods Foodie Parties Holiday Recipes

Triple Chocolate Peppermint Biscotti

written by Ali

If you are looking for a great holiday cookie to enjoy with your coffee, triple chocolate peppermint biscotti are perfect! While I am happy to make biscotti anytime, I made these for the 2017 Food Blogger Love Cookie Exchange. I had so much fun making cookies for other bloggers, but also receiving cookies! All the cookie recipes will be available on Dec. 4 and I’ll be sure to post the link. I received three dozen of the most lovely cookies, including white chocolate dipped ginger cookies from Kate at Kate’s Recipe Box, chocolate caramel chip cookies from Renee at If Spoons Could Talk, and chocolate dipped coffee shortbread cookies from Rebekah at Making Miracles. All were so yummy!

So if you are looking forward to a cookie exchange, dust off your baking supplies and make some triple chocolate peppermint biscotti! These take a bit of time. Biscotti are twice baked to get that lovely crisp texture, which makes them absolutely ideal for dunking in coffee. I’m a huge fan of sitting around on a Sunday morning with a good book, a cup of coffee, and a couple of biscotti – especially if it’s raining. I can safely say that’s my very definition of a cozy happy place.

Use the best cocoa you can find for these. I fell in love with Rodelle’s Gourmet Baking Cocoa during Choctoberfest this year (check out my rum brownies here). I used up the very last of my supply for these triple chocolate peppermint biscotti. It was totally worth it. Dark chocolate chips add to the deep chocolate flavor for these. A little melted white chocolate to finish with just a dash of peppermint and you have a great holiday, or any time, cookie.

In fact, I think I need to make some more of these very soon. They will help me get through the rush of the holiday season.

Yum

Triple Chocolate Peppermint Biscotti

Ingredients

12 tablespoons butter
1 1/2 cup sugar
4 eggs
1 teaspoon vanilla
4 cups flour
1 cup cocoa
2 teaspoons baking soda
2 teaspoons salt
2 cups dark chocolate chips
3 cups white chocolate chips
1 teaspoon peppermint extract

Instructions

Preheat oven to 350 degrees.
Cream the butter, sugar, eggs,and vanilla together in a large bowl. In a separate bowl, combine the flour, cocoa, baking soda, and salt. Add the dry ingredients to the butter mixture and incorporate until the dough comes together. Add the 2 cups dark chocolate chips.
Shape the dough into two even sized logs, each about 12 inches long. Place on a parchment lined baking sheet and bake for 30 minutes.
Let the logs cool slightly. When cool enough to handle, use a serrated knife to cut dough into 3/4 inch cookies. Place the cookies on a parchment lined baking sheet and bake for 10 minutes. Turn the cookies over and bake for another 10 minutes or until cookies are crisp. Let cool.
Add the white chocolate chips and peppermint extract to a small saucepan and melt over low heat. Dip each biscotti in the white chocolate and place on a cooling rack to dry. Store cookies in an airtight container.
Makes 36 cookies. Enjoy!

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December 4, 2017 2 comments

Baked Goods Breakfast Holiday Recipes

Cranberry Sauce Muffins

written by Ali

Cranberry sauce muffins are a great way to make use of Thanksgiving leftovers. Honestly, I love these so much, I would make cranberry sauce just to make these muffins.

Another Thanksgiving is over. We used up all sorts of produce this past weekend. We are down to two weeks of the CSA and while I’m looking forward to the break, the last basket really came in handy for Thanksgiving. The basket was full of potatoes, brussel sprouts, shallots, rosemary, carrots, and squash. There was also celeriac, but that’s a veggie for another post. We still had cranberries from Bandon, so all the bases were covered.

The full menu included a roasted turkey breast (for just the two of us, that’s about as much turkey as we can handle), roasted garlic mashed potatoes, roasted brussel sprouts, gravy, challah, and cranberry sauce. Oh – and a white chocolate pumpkin cheesecake that I bought for a fundraiser. I felt a little weird not cooking my own dessert, but it was so worth it!

We made use of everything throughout the weekend. The cranberry sauce made it into at least one grilled brie cheese sandwich. With one cup of sauce left, I knew I had to make some cranberry sauce muffins.

On a funnier note – I finally bought a regular 12 muffin cup muffin pan. I’ve been making muffins with one large muffin tin and one small muffin tin. You might not think it would be hard to remember to pick up a muffin pan at the store, but I kept forgetting to put it on the list. Until today – standing in the middle of my living room and going Aha! Such exclamations definitely startle both the husband and the dog.

No matter – I have plenty of muffin tins now. I gave the new pan a test run on my cranberry sauce muffins. They turned out perfectly!

Yum

Cranberry Sauce Muffins

Ingredients

1 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1/2 cup oil
1/2 cup Greek yogurt
1 teaspoon vanilla
1 cup cranberry sauce

Instructions

Preheat oven to 375 degrees.
Combine dry ingredients, from flour through nutmeg, in a large bowl. In a smaller bowl, combine the eggs, oil, yogurt and vanilla. Fold the wet ingredients into the dry and mix.
Line 12 muffin cups with muffin liners. Fill each muffin cup about 1/4 of the way. Divide the cranberry sauce between each muffin cup. Finish filling each cup with the remaining batter.
Bake for 20 minutes or until a skewer or knife inserted in the middle of a muffin comes out clean.
Makes 12. Enjoy!

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November 27, 2017 0 comment

Baked Goods Breads Breakfast Holiday Recipes

Rosemary Garlic Crescent Rolls

written by Ali

This month’s Food ‘n Flix movie, Planes, Trains and Automobiles, inspired these rosemary garlic crescent rolls. Thanks to Amy from Amy’s Cooking Adventures for hosting this month!

So I have to confess – I’d never seen this movie before this month. Mostly my frame of reference for Steve Martin is his banjo music (don’t judge). Side note – his performance with the Steep Canyon Rangers as the opening act for Emmylou Harris was amazing! I’ve seen a few of his movies here and there through the years. But the combination of Steve Martin and John Candy just wasn’t that appealing to me. Still, Food ‘n Flix movies always provide great inspiration for food, so I thought I’d give it a try.

The movie plot is that an uptight business guy (Steve Martin) gets sucked into the over-the-top world of disaster that is John Candy’s character. Lots of loud humor and lots of catastrophes and then everyone becomes friends at the end. The food references mostly occur in diners. One scene really stood out to me though – Neal (Steve Martin) is desperate to rent a car. Edie McClurg is the obstructive rental car agent. She’s first seen on the phone, talking about Thanksgiving dinner. She mentions ambrosia salad, cranberries, and crescent rolls.

The crescent rolls sparked a full out search on Pinterest for what makes a crescent roll a crescent roll. When I finally figured out that the crescent roll has to do with the shape of the roll, I decided I needed to add home-made crescent rolls to our holiday menu.

My rosemary garlic crescent rolls are buttery, flaky, and full of rosemary and garlic. I froze half the rolls to accompany soups for lunch in December. We’ve nibbled on the remaining rolls – using them as a pre-turkey appetizer, as bread for turkey club sandwiches, and as an easy side for turkey chili. I appreciated the baking inspiration, even if I wasn’t a huge fan of the movie.

Yum

Rosemary Garlic Crescent Rolls

Ingredients

1/3 cup warm water
2 1/4 teaspoons active yeast
1 1/3 cup warm milk
5 tablespoons softened butter
1 egg
1 1/2 teaspoon salt
4 1/2 cups flour
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped garlic
1 egg white

Instructions

Combine the warm water and yeast in a large bowl. Let sit for a few minutes to ensure that the yeast is active and gets bubbly. Add the warm milk, softened butter, and egg and mix. Add the flour, rosemary, garlic and salt and combine so that the butter is well incorporated.
Turn the dough out onto a floured surface and knead for 6 - 8 minutes, adding a little bit of flour as needed to keep the dough from sticking.
Put the dough in a large bowl and cover with plastic wrap or a clean dish towel. Set aside in a warm spot for 1 1/2 - 2 hours or until the dough is doubled in size.
Turn the dough out onto a floured surface. Roll the dough into a circle 15 inches across. Cut the dough into sixteen pieces (as you would a pizza or pie). Take each piece and roll into a crescent roll by starting by the wide end and ending at the skinny end, tucking it under. Place each roll on a parchment paper lined baking sheet. Leave a little space between each. Cover with a clean dishtowel and set aside to rise for 1 hour.
Preheat the oven to 375 degrees 20 minutes before the hour is up.
Combine the egg white with a tablespoon of water and beat until frothy. Brush the egg white over each roll. Bake for 20 minutes or until the rolls are golden brown.
Makes 16. Enjoy!

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November 25, 2017 5 comments

Holiday Recipes Pets

Pumpkin Mini Pies for Dogs

written by Ali

Pumpkin mini pies for dogs are a healthy treat for your four legged best friend. As I was roasting kuri squash this weekend, it occurred to me that I could make a variation of my mini pumpkin pies for Daisy, our dog. While Daisy always gets a bit of turkey in her Kong toy at Thanksgiving, we avoid giving her any processed foods, like pumpkin pie. However, she absolutely loves pumpkin puree and it’s a key ingredient in the homemade dog biscuits I make her. It occurred to me that I could use the dog biscuit dough that I usually make with a modified pumpkin custard and make pumpkin mini pies for dogs.

As it turns out, these were a huge hit.

So now your canine companion can enjoy pumpkin pie right along with everyone else. I found that these slice in half nicely and fit pretty well in the Kong toy. It keeps Daisy about five minutes to dig them out. They are also treats that have motivated her to go play fetch outside in the wet grass, which is a major feat this time of year.

These are very easy to make and there is enough dough leftover to freeze to make dog biscuits later. Be sure to use pumpkin puree rather than pumpkin pie filling. If you are inclined, it’s super easy to whole roast a pie pumpkin or red kuri squash by cooking it for an hour or so in an oven at 350 degrees. I do highly suggest cutting a few slits in the pumpkin so it doesn’t explode in the oven. Once cooled, it’s easy enough to cut the squash in half, pull out the seeds, and puree the flesh.

We are pretty careful about keeping Daisy on a mostly gluten free diet, so I use brown rice flour for all of her home made treats.

Yum

Pumpkin Mini Pies for Dogs

Ingredients

For the crust

3 cups brown rice flour
2 eggs
1/2 cup pumpkin puree
1/4 cup peanut butter
1/4 cup chicken stock
1/4 coconut oil
1/2 teaspoon salt

For the pumpkin custard

1 1/2 cup pumpkin puree
2 eggs

Instructions

Preheat the oven to 350 degrees.
Combine all ingredients for the crust and knead them into a smooth dough. Roll the dough out to 1/4 inch thickness. Cut into small circles about the size of a mini-muffin cup.
Spray a mini muffin cup pan with olive oil. Place each circle in a cup and press down to form a cup.
Combine the pumpkin puree and eggs in a small bowl and mix well. Put some of the puree/egg mix into each cup.
Bake for 30 minutes or until browned and slightly crisp on the edges. Store in an airtight container in the refrigerator for a week or freeze for longer storage. Your dog will enjoy these!

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November 21, 2017 0 comment

Baked Goods Breakfast Farmer's Market Freezer Meals Holiday Recipes

Pumpkin Crumb Muffins

written by Ali

It’s time for a Recipe Swap Club recipe: pumpkin crumb muffins! This month, I was delighted to be paired with Amber from Simply Made Recipes. Amber and her husband Aaron post beautiful recipes that are healthy and easy to make. I found out that Amber also grew up in Oregon – and she mentions making blackberry pies with her mom – a definite Oregon thing to do! I had such a hard time choosing a recipe to make, but finally decided that pumpkin crumb muffins were seasonal and timely. Definitely check out the original recipe here.

I’ll confess here to a substitution for these muffins. So far, I haven’t found a single pie pumpkin in any of the grocery stores here on the South coast. Granted, I haven’t been systematic in my search, and I can’t make it down to the farm stand in Langlois on a Wednesday to scope out whether or not Valley Flora, our CSA farm, has pie pumpkins at their stand. But I do have other winter squash piling up (note that the butternut squash do a little cameo on one of the photos). I decided the two kuri squashes (one red and one blue) would have to stand in for pumpkin this year. So I roasted them yesterday (whole roasted at 350 degrees for about an hour), scooped out all the flesh, and proceeded as though it was pumpkin. Honestly, I can’t really tell a difference other than the squash was less stringy than some pie pumpkins I’ve encountered. I didn’t even need to puree – just mashed the squash up a bit.

I used up some of the puree in a dog treat recipe that will be up on the blog in a few days and then froze the rest in one cup increments. I’m glad to have it on hand for recipes later this winter. Hard to believe, but I’m not making my own Thanksgiving dessert this year – I gave in and am buying a white chocolate pumpkin cheesecake from the local culinary institute as part of a fundraiser for my college’s business students. Sorry, not sorry. I figure it gives me more time to make challah and maybe bacon wrap the turkey breast we are cooking. In the meantime, we can snack on pumpkin crumb muffins.

Yum

Pumpkin Crumb Muffins

Ingredients

For the muffins

1 3/4 cup flour
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 eggs
1/4 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/2 cup pumpkin or winter squash puree

For the crumb topping

3/4 cup flour
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
6 tablespoons cold butter

Instructions

Preheat the oven to 425 degrees.
Combine the flour, brown sugar, baking soda, cinnamon, pumpkin pie spice and salt. Stir in the eggs, milk, vegetable oil, and vanilla. Add in the pumpkin puree and combine.
Fill 12 muffin cups 3/4 full. Combine the crumb topping ingredients in a small bowl, crumbling the butter into the mixture until it is the size of peas. Spread the topping over each muffin.
Bake at 425 degrees for five minutes. Lower the oven temperature to 350 degrees and bake for 16 minutes.
Makes 12. Enjoy!

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November 20, 2017 0 comment

Beverages Holiday Recipes

Fall Cocktails for November

written by Ali

Now that the the winter weather is back, it’s time to celebrate fall cocktails for November. In fairness, this is a great list of six cocktails that would be pretty tasty in December, too. And you might find one or two that will get you through the bleak part of January, as well.

First up is a Blood Orange Cosmopolitan. Toss in some cranberries for garnish on this one and you will be good to go for all of your fall and winter entertaining needs.

Next up are two of my favorite apple sangrias. The first is a roasted spiced apple sangria. This combines the spicy scents of apples caramelized with brown sugar with a fruity sweet wine. The second is apple cider sangria. Both are sure to please on a cold autumn or winter night.

While you are enjoying all the fruits of the season, why not relax with a kumquat Meyer lemon martini?

November starts the season for decadent treats. Why not enjoy a super chocolaty cocktail with this Almond Brownie Martini?

Last, but not least, is my favorite cocktail for November: a mandarin orange mule.

Hoping you enjoy your fall cocktails for November! I’d love to hear what your favorite cocktail is for the season in the comments below!

November 10, 2017 0 comment

Freezer Meals Holiday Recipes Main Dishes Vegetarian

Vegetarian Shepherd’s Pie

written by Ali

I’m back to blogging with this vegetarian shepherd’s pie. If you were wondering what happened to me, I got caught up in a combination of traveling for business and a box of the most beautiful red peppers. I spent most of Sunday afternoon last week roasting, peeling and freezing the peppers, in between packing for my work trip. This weekend, however, life is back to normal.

So, to get to it – this week’s CSA share brings us to week 23 of 28. Hard to believe that we will have CSA veggies through the end of November. This week, we received parsnips, carrots, onions, Hakurei turnips, lettuce, mustard greens, parsley, and Gold Nugget squash. I used the parsnips, carrots, onions, and squash in my vegetarian shepherd’s pie. The lettuce went into a chicken salad. The turnips and mustard greens are still hanging out in the fridge. I’m saving the parsley for chicken stock.

All and all, it was a satisfying cooking weekend. I loved seeing parsnips in my CSA share – I’m a fan of the starchy sweet root veggie. I don’t think I’d ever had a parsnip before I moved to Oregon. Prior to this recipe, I’d mostly just cut them up into strips and baked them like fries. However, I thought it might be interesting to use the parsnips as the topping for vegetarian shepherd’s pie. I boiled them with a potato and mashed them up with butter and milk. So incredibly yummy!

The golden nugget squash was a lovely little orange squash. I went a different route to chop it up than I usually do. I peeled it (with a regular veggie peeler) first and then cut it into slices. It was much easier to cut and deseed this way.

I used beluga lentils for this recipe because it was what was on hand. You could use any lentil for this recipe, though – I would imagine it would be both pretty and tasty with orange lentils. This is another recipe that freezes like a dream and could certainly be made in advance for a main dish for your vegetarian friends for Thanksgiving.

Yum

Vegetarian Shepherd’s Pie

Ingredients

3 cups cooked lentils
4 small parsnips
1 medium potato
2 tablespoons olive oil
1 small onion, diced
1 small winter squash, cut into small chunks
2 carrots, diced into small pieces
1/2 cup vegetable broth
2 teaspoons salt
2 tablespoons milk
1 tablespoon butter

Instructions

Peel the parsnips and potato and dice into small chunks. Place in a small saucepan and cover with water. Add 1 teaspoon salt. Bring the water to a boil and reduce to a simmer. Simmer for 20 - 30 minutes or until the parsnips and potatoes are soft. Drain. Add the butter and milk and mash.
While the parsnips and potatoes are cooking, heat the olive oil in a medium saucepan. Add the onions and cook, stirring frequently, until onions are soft and slightly brown, about 10 minutes. Add the squash, carrots, vegetable broth, and 1 teaspoon of salt. Bring the broth to a low boil and reduce to a simmer. Cook, stirring occasionally, for 20 minutes or until the vegetables are soft.
Add the cooked lentils to the vegetables. Split the vegetables and lentils into four ramekins (or put them into a shallow baking dish). Spread the mashed parsnip/potato mixture over the top of each. Broil for 7 - 10 minutes or until the tops are lightly browned.
Serves 4. Enjoy!

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November 6, 2017 1 comment

Beverages Foodie Parties Holiday Recipes

Hazelnut Liqueur Hot Chocolate

written by Ali

It’s almost the weekend and it’s time for a hazelnut liqueur hot chocolate. Bonus points – I’m including a recipe for the best homemade hot chocolate mix that you can booze up…or not. Hubby reminded me the other day that we are just ten weekends away from Christmas. Which means six or so weekends until it’s time to put up the Christmas tree, make some fruitcake, and start listening to holiday music. I can promise you I’ll be sipping on hazelnut liqueur hot chocolate throughout the season.

I’ll also be enjoying my instant hot chocolate mix. I’ll confess – one of my all time favorite things when I was growing up was the instant hot chocolate that came in packets and had those little mini-marshmallows in them. Nowadays, I’m a little fussier about what I eat and, unfortunately, that packet hot chocolate has some ingredients in it I’m not so likely to want to drink. I discovered a few years ago that I could, with just a few ingredients, easily make my own instant hot chocolate. So around this time of year, I love making up a large batch for both home and work.

#Choctoberfest motivated me to make my instant hot chocolate early this year. And then, because it was almost the weekend, I opted to add in some hazelnut liqueur, along with little bit of a secret ingredient: a half ounce of Godiva chocolate liqueur. It’s not absolutely necessary for this recipe, but if you have some on hand, definitely toss it in. Best yet, make up some fresh whipped cream with just a dash of hazelnut liqueur.

Here’s my advice for enjoying this hazelnut liqueur hot chocolate: get into a comfy sweater. Pull out a good book (here of late, Louise Penny, Janet Evanovich, and JD Robb have been my favorite writers for cozy weekends). Snuggle with the nearest pet. Enjoy!

Yum

Hazelnut Liqueur Hot Chocolate

Ingredients

Homemade Instant Hot Chocolate

1 cup cocoa
2 cups powdered milk
2 cups powdered sugar

Hazelnut Liqueur Hot Chocolate

1/8 cup homemade instant hot chocolate
2 ounces hazelnut liqueur
1/2 ounce Godiva chocolate liqueur
whipped cream

Instructions

Make the homemade instant hot chocolate mix by sifting all the ingredients together. Store in a jar with a tight fitting lid. Makes 6 cups of instant hot chocolate.
Combine 1/8 cup of homemade instant hot chocolate with hazelnut liqueur and Godiva chocolate liqueur. Add 8 ounces of boiling hot water and stir to combine. Serve with whip creamed if desired. Enjoy!

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October 20, 2017 1 comment

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